The final leg of my journey... blue skies and a SW wind set us up for a glorious sail. We hurtled our way further west past Start Bay and Salcombe.
About an hour before arrival I reeled out the mackerel line...determined to catch our supper. We arrived at the mouth of the River Yealm, weaving our way delicately between the shallow patches of water. As we disappeared down the river the sea wind disappeared We mored up and turned off the engine...pure bliss and calm surrounded us.
After a few jobs we rowed to shore on the tender and went for a drink at the Yealm Yacht Club. It was a lovely way to summarise my short trip along the south coast.
As a thank you for such a great time, I cooked the crew supper. As I failed to catch mackerel I had to make do with tins of fish that had been stowed beneath deck...the plan was to throw together some kind of fish curry. The tinned fish was marinated in tomato sauce, so I washed the sauce off before using it.
Here is the recipe:
SUNSHINE FISH CURRY
6 white fish fillets e.g. cod, haddock, whiting, pollack or ling
1tsp cumin seeds, toasted and finely ground
1 tsp coriander seeds, toasted and finely ground
1 tsp turmeric
3/4 tsp salt
2 tbsp sunflower oil
1 onion, peeled and chopped
1 x 400ml tin of coconut milk, whisked to remove any lumps
1/2-1 fresh red chilli, deseeded (or not if preferred) and finely sliced
squeeze of lemon juice
Place the fish on a plate. Mix the ground seeds with the turmeric and salt, then scatter over the fish to coat.
Place a wide saucepan or large frying pan on a medium heat and pour in the oil. When the oil is hot, add the onion and sauté for 7-10 minutes or until very soft and colouring at the edges.
Lay the fish on top of the onion and scrape in any seeds and spices from the plate. Cook the fish for 2-3 minutes on each side or until light golden.
Pour in the coconut milk and add the chilli. Bring to the boil, then reduce the heat and simmer for 5-10 minutes or until the fish is cooked through. During the last few minutes add the pak choi. Boil until soft.
To finish, add a squeeze of lemon and more salt if needed.
Serve with rice...I sometimes sprinkle a few cashew nuts on top!